Are you craving the comforting warmth of a freshly baked biscuit, but following a gluten-free and dairy-free diet? Don't despair! This recipe delivers all the flaky, buttery goodness you love without any of the restricted ingredients. These biscuits are perfect for breakfast, brunch, or a delightful side dish with your favorite soup or stew. They're surprisingly easy to make, even for beginners, making them a fantastic addition to your repertoire of healthy meals and quick dinner ideas. Get ready to experience homemade cooking at its finest!
Ingredients:
- 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup dairy-free butter, chilled and cubed (I recommend using a firm vegan butter)
- 1 cup dairy-free milk (almond, soy, or oat milk work well)
Instructions:
Get Started:
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. This prevents sticking and ensures even baking.
Mixing the Dry Ingredients:
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the mixture.
Cutting in the Butter:
- Add the chilled, cubed dairy-free butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting. This step is crucial for achieving that signature flaky biscuit texture.
Adding the Wet Ingredients:
- Gradually add the dairy-free milk, mixing gently with a fork until just combined. Do not overmix; a few lumps are okay. Overmixing will develop the gluten in the flour (even gluten-free flour contains some gluten), resulting in tough biscuits.
Shaping and Baking:
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Turn the dough out onto a lightly floured surface. Gently pat the dough to about 1-inch thickness. Use a biscuit cutter or a sharp knife to cut out biscuits. Reroll scraps to make more biscuits.
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Place the biscuits onto the prepared baking sheet.
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Bake for 12-15 minutes, or until the biscuits are golden brown and sound hollow when tapped on the bottom.
Cooling and Serving:
- Let the biscuits cool slightly on a wire rack before serving. Enjoy them warm with your favorite spread – dairy-free butter, jam, or even a savory gravy.
Tips for Perfect Gluten and Dairy-Free Biscuits:
- Use cold ingredients: Cold butter and dairy-free milk are essential for achieving a flaky texture.
- Don't overmix: Overmixing develops the gluten, resulting in tough biscuits. Mix just until the ingredients are combined.
- Handle the dough gently: Avoid kneading the dough, as this will also result in tough biscuits.
Variations:
- Add herbs: Incorporate fresh or dried herbs like rosemary or thyme into the dough for a savory twist.
- Sweet biscuits: Add a tablespoon of sugar to the dough and serve with honey or maple syrup.
- Cheese biscuits (dairy-free): Stir in 1/2 cup shredded dairy-free cheddar cheese before baking.
Nutritional Information (per biscuit, approximate):
- Calories: Around 150-200 (depending on the type of flour and dairy-free butter used)
- Fat: Around 8-10g
- Protein: Around 3-4g
- Carbohydrates: Around 20-25g
- Fiber: Around 2-3g
These delicious and easy gluten and dairy-free biscuits are a testament to how adaptable and satisfying healthy eating can be. They're perfect for those seeking delicious dishes and best recipes without compromising on taste or dietary needs. Enjoy!